Black Tiger (Penaeus Monodon) || Glacies Food Ltd

Market name: Black Tiger/ Bagda/ Bagda Chingri

Common Name: Black tiger Shrimp, Giant Tiger Shrimp, Jumbo Tiger Shrimp, Tiger Prawn

Scientific name: Penaeus monodon

French: Crevette

German: Garnele

Italian: Gambero

Japanese: Ebi

Spanish: Camarón

Harina Shrimp, Harina Shrimp Suppliers and Manufacturers at Glacies Food Ltd

Harina Shrimp, Harina Shrimp Suppliers and Manufacturers at Glacies Food Ltd

Harina Shrimp

Harina Shrimp

Medium-sized shrimps.

Harina shrimp make up an important portion of crustaceans, which have an important commercial value in aquaculture industry. This shrimp is meaty, firm textured and mild in flavor.


Product line

Headless Shell on (HLSO)
Head on shell on (HOSO)
Coocked peeled undeveined
Raw peeled undeveined

Available size: 71/90, 91/120, 100/200, 200/300, 300/500
Frozen Style : IQF, Block and Semi-IQF

Cooking Methods:

• Bake  
• Boil  
• Broil  
• Fry  
• Grill  
• Pate 
• Poach  
• Saute   
• Smoke  
• Steam 

Global Supply:

Bangladesh, Indonesia, Malaysia, Philippines, Taiwan, Thailand, Vietnam, Austria, Belgium, Bulgaria, Croatia, Republic of Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden and the UK.

Contact

Glacies Food Ltd

Mobile: +88017 55 85 22 77

Email: glaciesfoodltd@gmail.com

Black Tiger Shrimp-tiger prawns

Black Tiger Shrimp

Black Tiger Shrimp 

Striped like its jungle namesake, the black tiger shrimp is available year-round and is one of Asia’s major aquaculture products. Most tiger shrimp is farmed, though a significant amount is harvested from the wild by trawlers working mud bottoms from very shallow water to depths beyond 300 feet. The largest of 300 commercially available shrimp species worldwide, tigers can grow to 13 inches, but harvest size averages 9 to 11 inches. Many countries supply black tigers from both farmed and wild sources. The species is distributed over a huge range, from east and southeast Africa through the Red Sea and Arabian Gulf, around the Indian subcontinent and through the Malay Archipelago to northern Australia and the Philippines. Important suppliers include Thailand, Bangladesh, India, Indonesia and Malaysia. Asian suppli­ers generally offer state-of-the-art packing and processing; many follow HACCP guidelines developed for U.S. operations.

Scientific Name: Penaeus monodon

Market Name: Shrimp

Common Name: Black tiger, giant tiger, jumbo tiger shrimp

French Name: Crevette

German Name: Garnele

Italian Name: Gambero

Japanese Name: Ebi

Spanish Name: Camarón

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Introduction:

Striped like its jungle namesake, the black tiger shrimp is available year-round and is one of Asia’s major aquaculture products. Most tiger shrimp is farmed, though a significant amount is harvested from the wild by trawlers working mud bottoms from very shallow water to depths beyond 300 feet. The largest of 300 commercially available shrimp species worldwide, tigers can grow to 13 inches, but harvest size averages 9 to 11 inches. Many countries supply black tigers from both farmed and wild sources. The species is distributed over a huge range, from east and southeast Africa through the Red Sea and Arabian Gulf, around the Indian subcontinent and through the Malay Archipelago to northern Australia and the Philippines. Important suppliers include Thailand, Bangladesh, India, Indonesia and Malaysia. Asian suppli­ers generally offer state-of-the-art packing and processing; many follow HACCP guidelines developed for U.S. operations.

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Product Profile:

Farmed black tiger shrimp have a mild, almost bland flavor compared to the pronounced taste of ocean-harvested Gulf shrimp. Cooked tiger’s meat is also softer than that of other shrimp species. Tigers have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat. The cooked shell turns bright red. The white flesh is tinged with orange if cooked peeled and red if cooked in the shell.Meat should be slightly resilient and moist. Improper storage tempera­tures, refreezing or extended frozen storage can turn shrimp tough, dry and fibrous. A black spot on the shell indicates melanosis. It’s not a health issue in early stages but indicates general poor quality.

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Nutrition Facts:

Calories:	106
Fat Calories:	15.3
Total Fat:	1.7 g
Saturated Fat:	0.3 g
Cholesterol:	152 mg
Sodium:	148 mg
Protein:	20.3 g
Omega 3:	0.53 g

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Cooking Tips:

Large tiger shrimp tails are excellent hors d’oeuvres in classic shrimp cocktails or grilled on skewers. They’re good with pasta or in casseroles, since they can withstand tossing with other ingredients. Their thick shells hold heat, so black tigers cook more quickly than the other Penaeids. Watch them closely; they toughen if overcooked. For maximum quality, eat tiger shrimp within two days of thawing, though they will last three to four days properly refrigerated.

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 Substitutions: Lobster tails, Crawfish, Other Penaeid shrimp

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Cooking Methods:

• Bake  
• Boil  
• Broil  
• Fry  
• Grill  
• Pate 
• Poach  
• Saute   
• Smoke  
• Steam 

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Primary Product   Frozen: Whole, Blocks, IQF, Split, butterfly, fantail, Pieces

Forms                    Value-added: Breaded, Canned (small shrimp), Dried, Entrées

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Global Supply:

Bangladesh, Indonesia, Malaysia, Philippines, Taiwan, Thailand, Vietnam, Austria, Belgium, Bulgaria, Croatia, Republic of Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden and the UK.

Contact

Glacies Food Ltd

Mobile: +88017 55 85 22 77

Email: glaciesfoodltd@gmail.com